Tibok-Tibok is a sweet-based pudding of carabao milk, flavored with dayap (lime) rind, topped with latik.  This delicate pudding is so soft, it quivers like a beating heart, thus the name tibok-tibok from “tibok”(tee-BOHK), Tagalog word for heart beat or pulse or, as a verb, to throb. It is often mistaken for maja blanca because tibok-tibok is likewise immaculately white and sprinkled with a generous topping of latik.  But unlike maja blanca which relies on other ingredients like corn to complete its substance, tibok-tibok stands almost solely on carabao milk, the rest of the ingredients are merely supplementary. Tibok-tibokis also reminiscent of the Italian panna cotta—a silky smooth offering made of rich cream and popularly served with a berry, caramel or chocolate.  In fact it is often described…

Lots of macadamia nuts and dried apricots in a light golden batter make this fruitcake a delightful option to the dark and dense traditional fruitcakes. Also makes delightful gifts from the kitchen. The original recipe comes from Bon Appetit or Better Homes and Gardens.